Roast Duck L'Orange

French Cuisine

Pairs Well With: Merlot (Red)


For the duck 1 duck 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon salt 1 large granny smith apple 2 cloves garlic 2 sage leaves l teaspoon light olive oil Orange Sauce 4 tablespoons spicy mango chutney 2 tablespoons peach preserves 1 orange, juice of 3 tablespoons of duck drippings, from pan 1/4 cup red wine


Sprinkle chili powder, garlic powder, and salt all over ducks. Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture. Chop apple into 1-inch pieces and stuff inside ducks. Bake at 350 F (175 C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L'Orange sauce over sliced duck breasts or other parts. Makes about 1 cup.